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Title: Zucchini & Fetta Cheese Souffles
Yield: 2 To 4)

Ingredients

  ----------------------SOURCE: VOGUE JAN'94----------------------------
      2 md zucchinis, grated
      1    salt
     45 ea butter
    1/4 c  plain flour
      1 ts dry mustard
      1 c  milk
    150 ea feta cheese, crumbled
      3 tb freshly grated parmesan
           -cheese
      4 ea eggs, separated
 
  ------------------TO SERVE: MIXED GREEN SALAD-------------------------

Instructions

Place the zucchini in a colander, sprinkle with salt, toss lightly
and set aside to drain for 30 minutes. Rinse the zucchini under cold
running water, squeeze out any excess liquid and set aside. Melt the
butter in a saucepan stir in the flour and mustard and cook over
medium heat, stirring constantly for 1 minute. Remove th saucepan
from the heat, gradually stir in the milk, then return the saucepan
to the heat and cook, stirring until the mixture boils and thickens.
Transfer the mixture to a large bowl and stir in the cheeses,
prepared zucchini and egg yolks. Butter 4 x 1 cup oven-proof molds.
Beat the egg whites in a medium-size bowl until they form soft peaks,
then fold into the zucchini mixture gradually. Pour the mixture into
the molds and bake in 180'C oven for about 25 minutes or until the
souffles have risen and the tops are golden brown. Remove from the
oven and serve immediately with a Mixed Green Salad with Marinated
Artichokes. Bon Appetit - Exec.Chef Magnus Johansson -

Submitted By SHERREE JOHANSSON On 1994-08-02,1013

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